Blended Chia Pudding with Zucchini

Chia pudding gets a protein and fiber boost with this Blended Chia Pudding with Zucchini and plant-based Greek-style yogurt. Naturally sweet, rich, and satisfying, fueling your body while tasting indulgent. Created by a Registered Dietitian.

Healthy zucchini chia pudding with chocolate.

For more high-protein chia pudding recipes, try my Berry Chia Pudding with Yogurt, Protein Chia Seed Oatmeal (Apple Cinnamon), or my Breakfast Chia Pudding recipe. Check out my Chia Pudding Recipes page for more.

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👩🏼‍🌾 Ingredients & Health Benefits
🥛 Substitutions
📝 Tips for Making Blended Chia Pudding with Zucchini
Blended Chia Pudding with Zucchini Recipe
👩🏽‍⚕️ Why This Chia Pudding Is Extra Good for You
✔️ Storage & Serving Tips
🙋🏽‍♀️ Recipe FAQs
🛒 Shop Recipe Cookware and Ingredients
👩🏽‍🍳 Made this recipe?
🍽️ Related Recipes
💬 Comments

👩🏼‍🌾 Ingredients & Health Benefits

Zucchini, vanilla extract, yogurt, cinnamon, chia seeds, cocoa powder, dates, nut butter, and soymilk.

Below are some notes about the ingredients from me, as an expert in nutrition.

Greek-style yogurt - Adds protein and creaminess to support satiety and muscle repair. (I use a dairy-free plant-based option.)
Dates - Natural sweetness plus potassium, fiber, and antioxidants for energy and gut health.
Non-dairy milk - Use a fortified high-protein option to keep the recipe protein-packed and nutrient-dense. I use soymilk, but any variety of plant-based milk works.
Ceylon cinnamon - Packed with antioxidants and adds natural warmth and flavor.
Chia Seeds - Rich in fiber, omega-3 fatty acids (ALA), and plant-based protein. They support heart health and help stabilize blood sugar by slowing absorption.
Cocoa powder - May protect against wrinkles. It's rich in flavonoids (especially epicatechin and catechin), which improve blood flow to the skin, boost hydration, and may reduce sun-related damage-two key factors in slowing wrinkle formation.
Zucchini - Generally easy to digest and less likely to cause bloating compared to cruciferous or gas-producing veggies. It's high in water and soluble fiber, which can ease digestion and support regularity.
Almond butter (optional) - Rich in healthy fats, vitamin E, and magnesium, it supports heart health and helps keep you full.

See the printable recipe card below for quantities.

🥛 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Medjool dates: maple syrup, agave, or soaked raisins for sweetness
Plant-based Greek yogurt: regular unsweetened nondairy yogurt or silken tofu
Soy milk: pea, oat, almond, or cashew milk
Zucchini: grated carrot, pumpkin purée, or avocado for creaminess
Chia seeds: basil seeds
Cocoa powder: carob powder for a naturally sweeter, caffeine-free option
Vanilla extract: almond extract or a pinch of cardamom
Cinnamon: pumpkin pie spice

📝 Tips for Making Blended Chia Pudding with Zucchini

These additional tips will help you get the best results from this recipe.

Measure one cup of grated zucchini loosely, not packed. (Steaming is optional if you want a milder flavor and creamier texture, or if you find raw zucchini harder to digest.) Place grated zucchini on a napkin over a medium bowl and squeeze out excess water.

Squeezed zucchini liquid in a bowl with shredded zucchini in a napkin.

You can add the squeezed zucchini water back into the blended chia pudding, but keep in mind it will replace some of the milk and make the zucchini flavor more noticeable. Otherwise, add it to smoothies for a mild nutrient boost, or stir into soups, stews, or sauces for extra flavor and hydration.

Ingredients for zucchini pudding in a glass jar.

Transfer everything to a tall jar or storage container if using an immersion blender.

Chocolate zucchini puddling with an immersion blender.

Blend directly in the jar to save on dishes. Any regular blender works too.

Blended chocolate zucchini chia pudding.

Chill for at least 3 hours to allow the pudding to set.

Healthy zucchini chia pudding with a microplane and grated chocolate.

For serving, top with extra yogurt and finely grated dark chocolate. Use a microplane to grate the chocolate, and choose a bar tested low in cadmium and heavy metals.

Zucchini chia pudding with chocolate and date syrup.

Add a drizzle of date or maple syrup for serving.

👩🏽‍⚕️ Why This Chia Pudding Is Extra Good for You

This isn't just any chia pudding-it's designed to nourish your body in multiple ways:

Zucchini for digestion & weight management - Zucchini is gentle on the stomach, helps reduce bloating, and adds bulk with very few calories, making it a perfect veggie to sneak in at breakfast.
Veggies for breakfast - Starting your day with vegetables sets the tone for balanced eating and makes it easier to reach your daily fiber goals.
Plant-based Greek-style yogurt - Adds protein and probiotics for gut health, while making the pudding extra creamy.
Chia seeds with yogurt - The live cultures in yogurt help the soluble fiber in chia ferment into more short-chain fatty acids like butyrate, which support gut and metabolic health.
Blended for better absorption - Blending breaks open chia seeds so their omega-3s are more bioavailable, giving your body a greater anti-inflammatory boost.

✔️ Storage & Serving Tips

Stored in a sealed container in the fridge, the pudding lasts up to 4 days. For meal prep, portion into jars for grab-and-go breakfasts or snacks during the week. Serve with a drizzle of date syrup for more sweetness.

🙋🏽‍♀️ Recipe FAQs

Why add zucchini to chia pudding?

Zucchini blends in smoothly, adds fiber and micronutrients, and makes the pudding extra creamy without changing the flavor. It's an easy way to boost nutrition.

Can I make this without blending?

Yes. You can stir all the ingredients together and let the chia seeds thicken naturally in the fridge. The texture will be more rustic, and you'll still absorb some omega-3s-just not as much as with blending.
How to make it unblended:
Blend the dates, soy milk, Greek-style yogurt, zucchini, cocoa powder, vanilla, and cinnamon until smooth. Stir in the whole chia seeds until evenly distributed. Let sit for 5 minutes, stir again, then cover and refrigerate for at least 3 hours or overnight. Stir before serving. Top with date syrup, berries, and pumpkin seeds if desired, adding more milk to loosen if needed.